Documents R&D Wild Yeast and Bacteria Experiments.pdf This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation. Horizontal TabsStyle Performance Style performance is a listing of styles made with WLP673 Lactobacillus buchneri. The Vault for Professionals Wild Yeast & Bacteria Berliner Weisse Gose Wine / Mead / Cider Cider Reviews Feedback and experiences from previous customers. Want to leave a review of your own?